Sous Chef in Portland, Connecticut at St. Clements, Inc.

Summary:

The responsibility of the Sous Chef is to assist the Executive Chef with the operation of all Kitchen duties. This Individual must be able to lead a team of cooks in executing the food service for a specific event at the highest level. Training and following standards regarding cooking, cleaning and company policies are a must.

Duties & Responsibilities:

• Help in the preparation and design of all food menus.
• Produce high quality plates both in design and taste.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff’s performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Maintaining knowledge and adhering to all Saint Clements Castle policies and procedures established by the company, including but not limited to those in the employee handbook.

Qualifications & Requirements:

• Degree from an accredited university in Culinary Arts required.
• ServeSafe Certification required.
• 5 years’ experience as a Sous Chef.
• Understanding of various cooking methods, ingredients, equipment, and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry’s best practices.
• Must be available to work nights, weekends, and holidays.
• Must work well with others.
• Must be able to lift, bend and transport up to 50 pounds.